Slow-Cooker Vegetable & Chicken Meatball Soup


Don't skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. Best part? This slow-cooker meatball soup only requires 25 minutes of hands-on time.

Prep Time:
25 mins
Additional Time:
2 hrs 30 mins
Total Time:
2 hrs 55 mins
6 servings


  • 1 tablespoon olive oil

  • 2 cups chopped yellow onions (from 1 onion)

  • 5 garlic cloves, minced (about 5 teaspoons)

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon black pepper

  • 4 cups unsalted chicken stock

  • 1 cup chopped carrots (from 1 carrot)

  • 1 cup chopped zucchini (from 1 zucchini)

  • 4 ounces green beans, trimmed and cut into 1 1/2-inch pieces (about 1 cup)

  • ½ cup thinly sliced celery (from 1 celery stalk)

  • 1 (14.5 ounce) can no-salt-added diced tomatoes

  • 1 pound ground chicken

  • cup whole-wheat panko (Japanese-style bread crumbs)

  • 2 ½ tablespoons chopped fresh flat-leaf parsley

  • 2 teaspoons chopped fresh oregano


  1. Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.

  2. Add the chicken, panko, 1/2 tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved 1/2 cup onion mixture in the bowl; stir gently with a fork to combine. Shape the chicken mixture into 18 (1 1/4-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls, and serve hot.


Multicooker Directions: In Step 1, transfer the remaining onion mixture to the inner pot of a 6-quart multicooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot. In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the meatballs are done and the vegetables are tender, about 3 hours. Finish Step 2.

Nutrition Facts (per serving)

210 Calories
3g Fat
16g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 210
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 18g 36%
Total Fat 3g 4%
Saturated Fat 2g 10%
Sodium 647mg 28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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